Red Wine Vinaigrette from Salted (Make Ahead and Use for Weeks!)

Salted is like the Netflix of cooking school, and I was pumped when they reached out to me about working together. I love cooking but have no formal training and have always wanted to take a few classes to help me eliminate some of the ridiculous trial and error that comes along with every dish I make. For me, being in the kitchen is so much more enjoyable when I know enough about what I’m making to confidently improvise and adjust, not following a recipe perfectly.

One area I really want to master is sauces, dressings and marinades because they’re so versatile and can take a boring plate of veggies (or anything, really) to the next level. Plus, you can prep a big batch at the start of the week and then have it on hand to use for days or even weeks. Today, I wanted to share a red wine vinaigrette recipe I got from Salted that I love. It’s so easy to make and I’ve been using it on salads, to marinate fish, and to dress veggie stir-fries.

Print Red Wine Vinaigrette

A versatile vinaigrette from Salted.

Ingredients

• 1 tbsp oregano, chopped (ideally fresh, but I use dried)
• 1 tbsp basil, chopped
• 1 tbsp Italian parsley, chopped
• 1 clove garlic, chopped)
• Juice from ½ a lemon
• 1/3 cup red wine vinegar
• 1 cup extra-virgin olive oil
• Salt to taste
• Pepper to taste

Instructions

1. Add chopped herbs and garlic to a mason jar.
2. Squeeze the juice from half a lemon into the jar.
3. Add the vinegar and oil to the jar.
4. Add a large pinch of both salt and pepper, to taste.
5. Shake vigorously to combine all the ingredients. The vinaigrette can be used immediately, but for the best flavor, allow it to sit overnight.

3.1 http://pumpsandiron.com/2015/12/04/red-wine-vinaigrette-from-salted-make-ahead-and-use-for-weeks/

But Salted is far more than just recipes (although there are a ton on there). It also has videos on skills and lessons—everything from an introduction to gluten-free flours to house to char-grill vegetables. It’s an online cooking school with 100 top chefs contributing lessons and recipe demonstrations.

One trick I picked up from Salted is to squeeze a lemon with it facing your hand so that you catch the seeds. Game changer! I used to always first squeeze the lemon into a separate bowl, pick out the seeds, then transfer to the bowl with other ingredients.

So let’s talk details. Salted is $9.99/month or $99/year and members get access to exclusive classes, tutorials, and a VIP chef hotline that provides answers to any culinary questions you might have in under 30 minutes. If the price sounds like a lot, just think that cooking classes will usually run you about $100 and I don’t even know what actual culinary school would cost—$50k total? Nonetheless, I’m here to save the day and give you a break on the price …

Salted Discount for P&I Readers

The first 25 readers to sign up for Salted using THIS LINK and the code PUMPS will get 3 months free!

Happy cooking!

Disclosure: This post was sponsored by Salted. While I was compensated for my time, all opinions—as always!—are 100% my own. I appreciate your support of the brands that support P&I! J